by Jennifer Burns, McGrath’s Fish House
Shrimp
- 1 egg
- 1/2 cup buttermilk
- 1 lb. Bay Shrimp
- 1 1/2 cups all purpose flour
- 1 1/2 cups cornstarch
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 cup canola oil (for frying)
Sauce
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1/4 cup sriracha
- 1 tablespoon honey
- 1/2 teaspoon salt
Lettuce and Garnish
- 12-14 Lettuce leaves of your choice (Iceberg or Boston lettuce
- 3 tablespoons sesame seeds (optional garnish)
Combine eggs and buttermilk. Add bay shrimp. Marinate for 2 hours or preferably overnight.
Combine flour, cornstarch, salt and pepper. Toss marinated shrimp in flour and cornstarch mixture to coat. Shake off excess breading. Spread out on a cookie sheet; fry working in batches.
In a large frying pan, bring oil up to a high temperature (350 degrees). Fry the shrimp for about 2 minutes or until light golden brown. Drain for 30 seconds. Place the cooked shrimp on a plate lined with paper towels to soak up any excess oil.
For the sauce, mix all of the ingredients together until well combined. Toss the shrimp with enough sauce to coat. Divide the shrimp between the lettuce leaves. Serve remaining sauce on the side. Garnish with sesame seeds if desired.
